Slow Cooker Chicken Tortilla Soup: A Flavorful, Effortless Meal for Busy Days
There’s nothing quite as comforting as a warm bowl of soup, especially when it’s packed with bold flavors and requires minimal effort. Enter Slow Cooker Chicken Tortilla Soup-a restaurant-quality dish that’s as easy to make as it is delicious. With just 5 minutes of prep time, this dump-and-go recipe is perfect for busy weeknights, family gatherings, or meal prepping. Let’s dive into why this soup deserves a spot in your recipe rotation and how you can make it your own.
Why You’ll Love This Recipe
1. Effortless Cooking: This recipe is the epitome of simplicity. No sautéing, no babysitting—just toss all the ingredients into your slow cooker, set it, and forget it. Let the crockpot work its magic while you go about your day.
2. Big-Batch Friendly: With 8 generous servings, this soup is ideal for feeding a crowd or stocking your freezer for future meals.
3. Customizable: Whether you prefer it spicy, creamy, or vegetarian, this recipe is incredibly versatile. Swap out ingredients or add your favorite toppings to make it uniquely yours.
What Is Chicken Tortilla Soup?
Chicken tortilla soup is a Mexican-inspired dish featuring a rich tomato-based broth, tender shredded chicken, and a blend of spices like cumin, chili powder, and oregano. It’s typically topped with crispy tortilla strips for added texture and crunch. This version takes the classic recipe and simplifies it with the help of a slow cooker, making it accessible for even the busiest home cooks.
Tips for the Best Slow Cooker Chicken Tortilla Soup
Use Quality Stock: The broth is the foundation of any good soup, so opt for a high-quality, low-sodium chicken stock. Homemade stock is even better if you have it on hand.
-Bone-In Chicken for Extra Flavor: While boneless chicken works, bone-in chicken thighs add richness and keep the meat tender and juicy.
-Make It Vegetarian: Skip the chicken, add an extra can of black beans, and use vegetable stock for a meat-free version.
-Customize the Heat: Add a diced jalapeño for a spicy kick or stick with mild diced tomatoes if you prefer a milder flavor.
-Don’t Forget the Toppings: Avocado, shredded cheese, fresh cilantro, lime juice, and crispy tortilla strips (or crushed tortilla chips) take this soup to the next level.
How to Store and Freeze
-Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
-Freezing: Let the soup cool completely, then portion it into freezer-safe bags or containers. Lay the bags flat in the freezer for easy stacking. The soup will keep for up to 2 months.
-Reheating: Thaw overnight in the fridge and reheat on the stovetop over low heat, stirring occasionally until warmed through.
What to Serve with Chicken Tortilla Soup
This soup is hearty enough to stand on its own, but it pairs beautifully with a variety of sides:
-Mexican Rice
-Buttermilk Cornbread
-Mini Chicken Quesadillas
-Southwestern Chopped Salad with Cilantro Lime Dressing
Frequently Asked Questions:
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work, but thighs are recommended for their juiciness and richer flavor.
What is chipotle pepper in adobo sauce?
Chipotle peppers are smoked and dried jalapeños rehydrated in a tangy, slightly sweet adobo sauce. They add a smoky, spicy depth to the soup.
Can I make this on the stovetop?
Absolutely! If you don’t have a slow cooker, check out our stovetop version [here].
Slow Cooker Chicken Tortilla Soup Recipe
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Ingredients
- 2 ½ pounds bone-in, skin-on chicken thighs
- ½ large sweet onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 2 cups tomato puree
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies
- 1 chipotle pepper in adobo sauce, minced
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons freshly squeezed lime juice
- ⅓ cup chopped fresh cilantro leaves
For Serving:
- Tortilla strips
- Sliced avocado
- Sour cream
- Fresh cilantro
Instructions
1. Place chicken thighs in a 6-quart slow cooker. Add onion, bell pepper, garlic, chicken stock, tomato puree, black beans, diced tomatoes, chipotle pepper, chili powder, oregano, cumin, salt, and pepper.
2. Cover and cook on low heat for 7-8 hours.
3. Remove the chicken, let it cool slightly, then shred or dice it, discarding the bones.
4. Stir the chicken, lime juice, and cilantro back into the soup. Season with additional salt and pepper if needed.
5. Serve hot with your favorite toppings.
Final Thoughts
This Slow Cooker Chicken Tortilla Soup is a game-changer for anyone looking for a flavorful, fuss-free meal. Whether you’re cooking for a crowd or prepping for the week ahead, this recipe delivers on taste and convenience. Don’t forget to customize it with your favorite toppings and sides—it’s all about making it your own!
Let me know if you try this recipe—I’d love to hear how it turns out! info@masonmedia.info
Recipe adapted from Damn Delicious.
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